Braised Chinese mushroom is a traditional Chinese cuisine. This is my family authentic braised mushrooms recipe. However, I used instant pot pressure cooker instead of top stove method. Not only it is faster, but also the mushrooms are soft, tender and juicy! Like vegetable dish? Check out this garlic yu choy sum recipe too.
What is braised Chinese mushrooms?
Slowly cook and braise Chinese Shiitake mushrooms with oyster sauce and serve with lettuce.
What is Chinese Shiitake Mushrooms?
Chinese mushrooms originated from China over 1000 years ago. There are different types of Chinese mushrooms such as patterned, thick and thin mushrooms. If it’s snow during harvesting, the surface of mushrooms will crack and create different patterns.
On the other hand, dried Chinese shiitake mushrooms have a pleasant fragrance that fresh mushrooms do not have. This is because when drying mushrooms, chemical reaction with mushroom yeasts release aroma sense.
In addition, shiitake mushrooms have rich protein, some health and medicine benefits such as prevent cold, cancer and lower cholesterol.
In fact, shiitake mushrooms are great for any cooking methods. However, the best way to cook dried Chinese mushrooms is to braise them because it absorbs the sauce and the texture is very tender.
How to cook Chinese shiitake mushrooms?
Shiitake mushrooms are great for any cooking methods. However, the best way to cook dried Chinese mushrooms is to braise them because it absorbs the sauce and the texture is very tender.
When do you eat braised Chinese mushrooms?
Braised Chinese mushroom is a traditional Chinese cuisine, especially during Chinese New Year or special banquet like traditional wedding or other events. I remember my grandmother made this dish during Chinese New Year dinner when we visited them.
Cooking tips for braised Chinese mushrooms:
- Choosing good quality (thicker and have fragrance) dried Chinese mushrooms is important for a tasty braised mushrooms dish.
- Before cooking the mushrooms, they need to be washed and soaked in water. Normally, it takes about 2-5 hours until the mushrooms are soft.
- Do not soak the mushrooms too long, use too hot or too cold water to soak them because it will lost its fragrance.
- The best to soak mushrooms at room temperature water.
- I don’t suggest to use the soaked mushrooms water to cook because it may have sand or bugs.
- Remember to squeeze the mushrooms to remove excess water
- Classic Cantonese style braised Chinese mushrooms dish often serves with lettuce. Thus, remember don’t over boil lettuce, just put them in boiling water for a few seconds and put them on a plate.
Instructions for how to make braised mushrooms:
1. Wash and soak dried Chinese shiitake mushrooms for 2-5 hours until its soft
2. Plug in and turn on instant pot. Then, press sauté button, add 1 teaspoon of vegetable oil, ginger and garlic. After that, stir fried little bit.
3. Then, add the soaked mushrooms. (Remember to squeeze the mushrooms to remove excess water) Next, add oyster sauce, salt, sugar, water and mix it little bit. After that, cover the lid, close the vent, push manual button to adjust 20 minutes (at high pressure), and natural release.
4. While waiting the mushrooms almost done, boil water in a pot. Then, add some salt and vegetable oil (1 teaspoon). Until the water is boiling, immerse lettuce into the boiling water for few seconds and remove them quickly. (Remember don’t over cook lettuce)
5. After, put cooked lettuce on a plate.
6. When the braised mushrooms are ready, pour the mushrooms over the lettuce and serve.
Enjoy this Chinese mushroom recipe and check out this mushroom chicken recipe.
You May Also Like These Recipes:
- BEEF AND BROCCOLI (西蘭花牛肉)
- GARLIC CHILI SHRIMP
- MUSHROOM CHICKEN
- STEAMED PORK SPARERIBS WITH BLACK BEAN SAUCE (豉汁蒸排骨）
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Braised Chinese Mushrooms
Ingredients
- 12 Dried Chinese mushrooms (medium size)
- 4 tablespoons Oyster sauce
- 1 tablespoon Rock sugar or brown sugar
- 1/8 teaspoon Salt
- 1 cup Water
- 4 slices Ginger
- 4 cloves Garlic
- 2 teaspoons Vegetable oil
- 1 head Lettuce small
Instructions
- Wash and soak dried Chinese shiitake mushrooms for 2-5 hours until its soft
- Plug in and turn on instant pot. Then, press sauté button, add 1 teaspoon of vegetable oil, ginger and garlic. After that, stir fried little bit.
- Then, add the soaked mushrooms. (Remember to squeeze the mushrooms to remove excess water) Next, add oyster sauce, salt, sugar, water and mix it little bit. After that, cover the lid, close the vent, push manual button to adjust 20 minutes (at high pressure), and natural release.
- While waiting the mushrooms almost done, boil water in a pot. Then, add some salt and vegetable oil (1 teaspoon). Until the water is boiling, immerse lettuce into the boiling water for few seconds and remove them quickly. (Remember don’t over cook lettuce)
- After, put cooked lettuce on a plate.
- When the braised mushrooms are ready, pour the mushrooms over the lettuce and serve.
Notes
Cooking tips for braised Chinese mushrooms:
- Choosing good quality (thicker and have fragrance) dried Chinese mushrooms is important for a tasty braised mushrooms dish.
- Before cooking the mushrooms, they need to be washed and soaked in water. Normally, it takes about 2-5 hours until the mushrooms are soft.
- Do not soak the mushrooms too long, use too hot or too cold water to soak them because it will lost its fragrance.
- The best to soak mushrooms at room temperature water.
- I don’t suggest to use the soaked mushrooms water to cook because it may have sand or bugs.
- Remember to squeeze the mushrooms to remove excess water
- Classic Cantonese style braised Chinese mushrooms dish often serves with lettuce. Thus, remember don't over boil lettuce, just put them in boiling water for a few seconds and put them on a plate.